Louisiana Style Chicken And Rice Soup

Directions

1. To make a rub for the chicken, combine salt, brown sugar and grnd cumin in a bowl. Add in pepper, paprika, dry thyme, grnd coriander and chili pwdr. Stir in cinnamon and blend together. Store in a covered jar in the pantry. Use a third to a half of the rub when grilling the chicken which will be added to this soup.
2. Arrange the sausage slices in a single layer in a large stockpot. Cook the sausage over medium heat on both sides till lightly browned and cooked through, about 4 min. Remove with a slotted spoon and set aside on a plate. There should be about 1 Tbsp. of fat left in the pan.
3. Add in sufficient oil to the pan so there is a total of 3 Tbsp.. Swirl to coat the pan, then add in the garlic and onion. Cook, stirring frequently, till the onion is softened, about 3 min. Add in the green and red peppers and cook 3 min longer.
4. Add in the diced tomatoes, including the juice, along with the chicken broth, bay leaf and thyme. Bring to a boil over medium-high heat. Lower the heat so the soup just simmers, partially cover the pot and cook for 10 min. Stir in the rice, partially cover the pot and simmer till the rice is almost tender, 10 min longer. Add in the sausage and chicken and cook till heated through, about 5 min. Remove the bay leaf. Ladle into hot soup bowls and serve immediately.
5. This recipe yields 6 servings.